Heat 1 teaspoon of the oil in a large saucepan over medium heat. Add one-quarter of the chicken and cook, turning occasionally, for 2 minutes or until golden brown. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining oil and chicken, reheating pan between batches.

Step 2

Add the broccoflower, carrots and capsicum to the pan and cook, stirring occasionally, for 2-3 minutes or until tender. Return the chicken to the pan, along with the stock, wine and pepper. Cook, covered, for 10 minutes or until chicken is cooked through.

Step 3

Meanwhile, to make the parsley pine nut dumplings, place flour, pine nuts and parsley in the bowl of a food processor and process until pine nuts are finely chopped. Add the buttermilk and process until just combined.

Step 4

Spoon tablespoonfuls of the dumpling mixture evenly over the chicken mixture. Cook, covered, for 5-7 minutes or until dumplings are cooked through. Remove from heat.

Step 5

Divide the chicken, vegetables and dumplings among shallow serving bowls. Drizzle with the pan juices and sprinkle with smoked paprika. Serve immediately.